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    You are in: Home / Recipes / Pickled Eggs and Red Beets, Pennsylvania Dutch Style Recipe
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    Pickled Eggs and Red Beets, Pennsylvania Dutch Style

    Pickled Eggs and Red Beets, Pennsylvania Dutch Style. Photo by ChrisF

    1/2 Photos of Pickled Eggs and Red Beets, Pennsylvania Dutch Style

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Molly53's Note:

    Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    • 1 pint small beet (canned beets are fine)
    • 1/4 cup sugar (I use granulated, but you can use brown also)
    • 1/2 cup vinegar
    • 1/2 cup water (I use beet juice for brighter color)
    • 1/2 teaspoon salt
    • 1 teaspoon whole mixed pickling spice
    • 6 hard-boiled eggs, peeled

    Directions:

    1. 1
      Cook, drain, and skin beets if not using canned.
    2. 2
      Combine remaining ingredients, except eggs.
    3. 3
      Pour over beets and cook for about 5 minutes.
    4. 4
      Cool.
    5. 5
      Place eggs in a large jar and pour cooled beet mixture over.
    6. 6
      Place in the refrigerator.
    7. 7
      Let pickle at least two days before using.

    Ratings & Reviews:

    • on August 02, 2008

      55

      My favorite thing as a child! I remember my grandmother making these for special occasions. I absolutely loved them then and I still do!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2007

      45

      My husband doesn't often cooked but he made these and loved them. He said they were like the ones he had as a child in PA.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2012

      55

      My grandmother made these for the holidays, but without the sugar. I love them with the sugar even better! The only thing is I have to make at least 2 dozen!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Pickled Eggs and Red Beets, Pennsylvania Dutch Style

    Serving Size: 1 (927 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 552.2
     
    Calories from Fat 194
    35%
    Total Fat 21.6 g
    33%
    Saturated Fat 6.6 g
    32%
    Cholesterol 746.0 mg
    248%
    Sodium 1200.6 mg
    50%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 4.5 g
    18%
    Sugars 53.4 g
    213%
    Protein 28.9 g
    57%

    The following items or measurements are not included:

    whole mixed pickling spices

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